International
Vegetarian Union
Vegan TexMex Recipes - Burritos, Fajitas, Tacos, Enchiladas,
Salsa/SaucesContributed by Vegetarians and Vegans from around the world

Use
these links to buy from amazon and IVU gets up to 10%!

Southwest
Chile SauceFrom: kcook

A good sauce doesn't have to be loaded with fat, just flavor.
This recipe contains only 10-calories per tablespoon and no fat.
You can control the heat of the sauce by adjusting the chiles you
utilize.
Leave the seeds in the sauce for a hotter burst of flavor or carefully
remove the seeds for a milder sauce.

Makes About 1-Cup

2 Tomatoes; Plum or Roma

2 Dried 3-Inch Hot Chiles; Stemmed and Seeded

1 tsp. Canola or Olive Oil

1 Small Onion; Chopped

1 cup Mushrooms; Stemmed and Coarsely Chopped

2 Cloves Garlic; Crushed and Peeled

1/4 tsp. Dried Oregano

14 1/2-oz. Vegetable Broth

1 1/2 tsp. Fresh lemon Juice

Pinch of Granulated Sugar

Salt & Freshly Ground Black Pepper To Taste

Roast tomatoes over medium heat, turning until cooked in a heavy dry
skillet for about 5-minutes.
Transfer tomatoes to a cutting surface and cover with a kitchen towel
to steam.
When cooled, peal and chop coarsely.
Meanwhile, in the same skillet, toast chiles over medium heat until
fragrant, about 20 to 30-seconds.
Set chiles aside and cut into several pieces.

Heat oil in a heavy medium saucepan over medium heat.
Add onion and mushrooms and cook, stirring often, until tender (approximately
2 to 3-minutes).
Add garlic and oregano and cook for 1-minute more.
Add broth, tomatoes and chiles and bring mixture to a boil.
Reduce heat and cover, simmer for 30-minutes.

Transfer sauce to blend or food processor and puree.
Pass sauce through a fine-meshed sieve and return to the saucepan.
Heat thoroughly, stirring occasionally.
Season with lemon juice, sugar, salt and pepper.
Prepared sauce will refrigerate for 2-days or freeze for up to 6-months.